Curried Lamb Shanks

• 8 None French-trimmed lamb shanks (about 3 1/4 lbs)
• 1/4 cup flour
• 2 tbsp peanut oil
• 1 medium onion, finely chopped
• 2 cloves garlic, crushed
• 1/2 cup rogan josh curry paste
• 1 can (15 oz) diced tomatoes
• 1 tsp sugar
• 2 cups beef stock
• 14 oz cauliflower, broken into florets
• 14 oz butternut squash, coarsely chopped
• 3/4 cup dried red lentils
• 1/4 cup coarsely chopped cilantro
• None None Warmed naan bread, to serve

1. Toss lamb in flour; shake off excess. Heat oil in large saucepan on medium-high heat. Cook lamb, in batches, until browned all over. Remove from pan.
2. Cook onion and garlic in same pan, stirring, until onion has softened. Add curry paste; cook, stirring, until fragrant. Return lamb to pan with tomatoes, sugar, stock and 2 cups water. Bring to a boil. Reduce heat to low; simmer, covered, for 1 1/2 hours.
3. Add cauliflower, squash and lentils to curry; bring to a boil. Reduce heat to low; simmer, covered, for 15 mins, or until tender. Remove from heat; stir in cilantro. Serve with warmed naan.

lamb, flour, peanut oil, onion, garlic, rogan josh, tomatoes, sugar, beef stock, cauliflower, butternut squash, red lentils, cilantro, bread

Taken from recipes-plus.com/api/v2.0/recipes/32338 (may not work)